This egg dish has many names. The original is called “egg in the basket” and is made with a fried egg in the center of a bread. It is also called egg in hole. Anyhow, it doesn’t matter. Our version uses bell peppers instead of toast as the frame. It may be a good option if you’re looking for a low carb breakfast dish – but that’s not really my goal here.
Here are the ingredients:
- Bell peppers – color of your choice
- Eggs – 1 per bell pepper ring
- Olive oil
- Salt and pepper
- Parmesan cheese
Pour couple table spoons of olive in a pan and start warming it up. Slice the bell peppers horizontally to get the rings. Bigger the ring, better it is. But the peppers in a pan start grilling, and then flip them over to get the edge on the other side.
Crack the eggs in the center of your bell pepper rings. Add salt and pepper. Bring the heat to medium and cover your pan with a glass lid. You want to cook until the egg white sets.
You’re pretty much done. If you prefer, grab a spatula and flip the egg + bell pepper goodness to completely cook the egg whites. If you don’t flip it will look like this:
And if you do flip them it will look like the very top photo. Serve with some toasted Jewish rye bread and coffee.